Za’atar-Spiced Chicken & Farro Salad with Lemon-Garlic Yogurt

Za’atar-Spiced Chicken & Farro Salad

with Lemon-Garlic Yogurt

Group Created with Sketch. 30 min
WW™ Approved Carb Conscious 500 Calories Or Less Mediterranean Diet i
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 460 Cals/serving
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To top a hearty farro salad (studded with marinated vegetables and fresh mint leaves), tender slices of chicken are cooked in a coating of herby za’atar—a traditional Middle Eastern blend that features thyme, oregano, and tart sumac. It all comes together with a drizzle of bright, creamy yogurt sauce.
10 green SmartPoints® per serving
7 blue SmartPoints® per serving
3 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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ingredients
Za’atar-Spiced Chicken & Farro Salad with Lemon-Garlic Yogurt
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Semi-Pearled Farro
  • ½ lb Grape Tomatoes
  • 4 Persian Cucumbers
  • 1 clove Garlic
  • 1 bunch Mint
  • 1 oz Castelvetrano Olives
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Red Wine Vinegar
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

Cook the chicken:
2 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the za’atar. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Transfer to a cutting board. 

**An instant-read thermometer should register 165°F.

Prepare the ingredients & marinate the vegetables:
3 Prepare the ingredients & marinate the vegetables:

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Small dice the cucumbers. Pit and roughly chop the olives. In a large bowl, combine the halved tomatoes, diced cucumbers, chopped olives, vinegar, remaining za’atar, and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pick the mint leaves off the stems. 

Make the lemon-garlic yogurt:
4 Make the lemon-garlic yogurt:

While the vegetables marinate, in a bowl, combine the yogurt, lemon purée, 1 tablespoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the bowl of marinated vegetables, add the cooked farro and half the mint leaves (tearing before adding). Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken. Drizzle with the lemon-garlic yogurt and garnish with the remaining mint leaves. Enjoy!

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Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

2 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the za’atar. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Transfer to a cutting board. 

**An instant-read thermometer should register 165°F.

Cook the chicken:
Prepare the ingredients & marinate the vegetables:
3 Prepare the ingredients & marinate the vegetables:

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Small dice the cucumbers. Pit and roughly chop the olives. In a large bowl, combine the halved tomatoes, diced cucumbers, chopped olives, vinegar, remaining za’atar, and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pick the mint leaves off the stems. 

4 Make the lemon-garlic yogurt:

While the vegetables marinate, in a bowl, combine the yogurt, lemon purée, 1 tablespoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Make the lemon-garlic yogurt:
Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the bowl of marinated vegetables, add the cooked farro and half the mint leaves (tearing before adding). Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken. Drizzle with the lemon-garlic yogurt and garnish with the remaining mint leaves. Enjoy!